• Prep Time:
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  • Serves: 2 Cups

Volcanic Hot Sauce

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 10-12 scotch bonnets or
  • Habanero, serrano, jalapeno
  • 6 cl Garlic, peeled and chopped
  • 1/3 c Fresh lime juice
  • 1/3 c Distilled white vinegar
  • 2 tb Dijon style mustard
  • 2 tb Olive oil
  • 1 ts Molasses
  • 1/2 ts Turmeric
  • 1 tb Salt or to taste


Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses,
turmeric, and slat in a blender and puree until smooth. Correct the
seasoning, adding more salt or molasses to taste.

Transfer the sauce to a clean bottle. You can use it right away, but the
flavor will improve if you let it age for a few days. Volcanic Hot Sauce
will keep almost indefinitely, refrigerated or at room temperature. Just
give it a good shake before using.

From Steven Raichlen's "The Caribbean Pantry Cookbook"

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